Habanero Hot Sauce

1. 1

   Place the carrots, onions, and water in a small sauce pan. Cook over medium heat until soft, stirring frequently to prevent burning. Transfer the hot mixture

2. 2

   to a blender, add the chilies. Hold a folded towel over blender lid and puree. Return the fortified mixture to the saucepan. Add vinegar, limejuice and salt. Simmer 10 to 15 minutes. Use a funnel to pour the sauce into bottles. I use plastic picnic squeeze bottles. Refrigerate while not using.

3. 3

   If the sauce needs to be thinned, just add a little water.

No additional tips available.